Beef and Barley Soup

 A hearty, one-pot meal made with ground beef (or chuck roast), barley, and vegetables. Comforting, nutritious, and perfect for chilly days!

 Ingredients

1 lb boneless chuck roast, trimmed and cut into ½-inch pieces (or substitute with ground beef)

1½ cups carrots, thinly sliced

1½ cups celery, thinly sliced

⅔ cup onion, chopped

1 (8 oz) package pre-sliced mushrooms

2 tbsp beef base (not broth — this is concentrated paste to make broth)

8–10 cups water

1 large bay leaf

⅔ cup pearl barley (add after 1 hour of cooking)

Salt & pepper, to taste

Optional: 2 cloves garlic, minced (adds depth to the broth)

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  Instructions

1. Brown the Beef

In a non-stick pan, brown the beef over medium-high heat, stirring frequently until browned.

Optional: Skip this step to save time—soup will still be tasty.

2. Build the Soup Base

Transfer the beef to a crockpot (or large pot). Add carrots, celery, onion, mushrooms, beef base, garlic (if using), water, and bay leaf.

3. Cook

If using a crockpot: Cook on high for 1 hour. Then add barley, reduce to low, and continue cooking until beef and vegetables are tender (about 1–2 more hours).

If using a stovetop: Bring to a boil, reduce heat, cover, and simmer for about 1 hour. Add barley after the first 30 minutes.

4. Finish

Stir in salt and pepper to taste. Discard the bay leaf before serving.

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  Tips for Best Results

Use tougher cuts like chuck roast — they become tender and flavorful with long cooking.

Pearl barley is best — it cooks faster and gives a nice texture.

Don’t skip the beef base — it adds richness you won’t get from water alone.

Browning the beef adds dept

h of flavor, but the soup is still delicious if you skip this step.